Beef and Potato Pie

How to Make Beef and Potato Pie

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1. Toss the beef in the flour. Heat the oil in a large pan and brown the beef in two batches, 4 minutes each, then lift it out.

   Mark done

2. Add the onions to the same pan and cook for 5 minutes. Return the beef, add the stock, Worcestershire sauce and salt, bring to a simmer, cover and cook gently for 40 minutes.

   Mark done Start 5 min timer

3. Add the potatoes and simmer uncovered for 15 minutes, until they are tender and the gravy is thick. Tip into a 1.5 litre pie dish and leave for 20 minutes to cool.

   Mark done Start 15 min timer

4. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Roll the pastry 3 cm larger than the dish, lay it over the filling, press the edge down and cut a small slit in the top. Brush with the beaten egg.

   Mark done

5. Bake for 35 minutes until deep golden. Rest for 5 minutes before cutting.

   Mark done Start 35 min timer

Small Things That Help

• Cool the filling for 20 minutes before the pastry goes on, so the lid bakes crisp.
• If the gravy is thin at the end of simmering, boil it hard for 3 minutes before filling the dish.
• Brush the egg right to the edge to seal the pastry to the dish.
• Stand the dish on a hot baking tray so the base of the pastry cooks through.

What to Serve with Beef and Potato Pie

• Buttered cabbage
• Mushy peas
• Carrots
• Brown sauce

Keeping and Reheating

Cool, cover and keep in the fridge for up to 3 days. Reheat slices in a 180°C oven for 20 minutes so the pastry crisps again. The filling alone freezes for up to 3 months.

Beef and Potato Pie: Questions and Answers

Beef and Potato Pie Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.